Best 3 Skillet Chicken Paella Recipes

Chicken skillet paella is a delicious and flavorful one-pan dish that combines the essence of Spanish paella with the convenience of skillet cooking. This vibrant dish is packed with tender chicken, savory vegetables, aromatic spices, and succulent rice, all cooked together in a skillet until the rice is perfectly tender and the chicken is cooked through. The result is a delightful medley of flavors and textures that will tantalize your taste buds. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, chicken skillet paella is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PAELLA

Chicken Paella image

This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 lbs chicken pieces (with skin on or off)
3 tablespoons olive oil
salt and pepper
1 medium onion, sliced into thin wedges
2 tablespoons fresh minced garlic
1 cup long-grain white rice, uncooked
1 (14 1/2 ounce) can diced tomatoes
3 cups chicken broth
2 tablespoons capers
1 teaspoon cayenne pepper (or to taste)
12 Spanish olives, green with pimento, sliced (or more if desired)
1 cup frozen peas, thawed
1 (7 ounce) jar roasted sweet peppers or 1 large roasted red pepper, cut into strips

Steps:

In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
Season the chicken with salt and pepper on all sides.
Add the chicken, and brown on all sides.
Remove chicken; set aside.
Add in the onion and garlic, saute until translucent.
Stir in the rice, cook for 1 minute.
Add in tomatoes, chicken broth, capers and the cayenne pepper.
Press chicken pieces down into the liquid.
Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
Cook until the rice is tender (about 30-40 minutes).
Top with olives and peas; stir very gently.
Arrange the pepper strips on top of the paella.
Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

SKILLET CHICKEN PAELLA

Skillet Chicken Paella image

Quick dinner, with a suggestion of traditional paella flavors. Source: Orlando Sentinel, 198? Or 1990 -something

Provided by Nadacook

Categories Low Cholesterol

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 lbs boneless skinless chicken breasts
1 tablespoon olive oil or 1 tablespoon cooking oil
1 medium onion, chopped
2 garlic cloves, minced
2 1/4 cups chicken broth
1 cup long-grain rice
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon powdered saffron or 1/8 teaspoon ground turmeric
1 (14 1/2 ounce) can stewed tomatoes, chopped
1 medium sweet red pepper, pretty, but (optional)
3/4 cup frozen peas

Steps:

Rinse chicken, pat dry with paper towel. Cut into strips. In 10-12 inch skillet, cook chicken strips one half at a time for 2-3 minutes, or until no longer pink. Remove chicken from skillet.
Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat.
Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric. Return skillet to heat, and bring to boiling. Reduce heat, cover, and simmer for 15 minutes.
Add undrained tomatoes, pepper strips and frozen peas to skillet. Cover and simmer another 5 minutes, or until rice is tender. Stir in chicken and for another minute or two.

MEDITERRANEAN CHICKEN PAELLA

Mediterranean Chicken Paella image

This is a quick and easy recipe to use up an leftover chicken, this is also good with leftover turkey too. For brilliant yellow rice sub 1/2 teaspoon tumeric for the saffron if desired! Adjust all the amounts (except the rice and liquids) to taste.

Provided by Kittencalrecipezazz

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 tablespoons fresh minced garlic
1 teaspoon dried chili pepper flakes (optional or to taste)
1 small red bell pepper, seeded and chopped
1 cup frozen artichoke heart, thawed (or use canned drained)
3/4 cup sliced pitted olive (use green or black)
1 (14 ounce) can chicken broth
1 cup water (or use 1 cup chicken broth with the a 14-ounce can)
1 cup uncooked long-grain white rice
1 teaspoon salt (or to taste)
1/2 teaspoon paprika
1 pinch saffron thread
black pepper
2 cups cooked chicken, chopped
3/4 cup frozen green pea, thawed

Steps:

Heal oil in a large skillet over medium heat.
Add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
Add in artichokes and olives; cook, stirring for 2 minutes.
Add in broth and water; bring to a boil.
Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
Add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
Season with more salt and pepper if desired.
Remove from heat; let stand for 5 minutes, then fluff with a fork.

Nutrition Facts : Calories 484.4, Fat 18.7, SaturatedFat 3.3, Cholesterol 52.5, Sodium 1207.2, Carbohydrate 51.2, Fiber 4.8, Sugar 5, Protein 26.6

Tips:

Use a well-seasoned skillet: A well-seasoned skillet will help to prevent the paella from sticking and will also add flavor to the dish.
Use high-quality ingredients: The better the quality of your ingredients, the better your paella will taste. Look for fresh, flavorful seafood, chicken, and vegetables.
Sauté the chicken and seafood before adding the rice: This will help to brown the chicken and seafood and will also add flavor to the dish.
Use a flavorful broth: The broth you use will add a lot of flavor to the paella. Use a good-quality chicken or seafood broth, or make your own using fresh ingredients.
Simmer the paella until the rice is cooked through: This will take about 15-20 minutes. Do not stir the paella during this time, as this will make the rice mushy.
Let the paella rest before serving: This will allow the flavors to meld together and will also make the paella easier to serve.

Conclusion:

Skillet chicken paella is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its vibrant flavors and beautiful presentation, paella is sure to impress your friends and family. So next time you're looking for a new dish to try, give skillet chicken paella a try. You won't be disappointed!